Delicious avocado chicken salad.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.

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  • Place chicken breasts on prepared baking sheet.

  • Cook in the preheated oven until no longer pink in the middle and juices run clear, 15 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred chicken breasts.

  • Stir chicken, avocado, scallions, celery, onion, lime juice, cilantro, cayenne pepper, salt, and black pepper together in a bowl.

Nutrition Facts

338 calories; 18.2 g total fat; 80 mg cholesterol; 99 mg sodium. 13.6 g carbohydrates; 32.1 g protein; Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/01/2014
I was surprised to see how much flavor this had. I wasn't expecting that because there is only lime juice for liquid. I used a piece of leftover chicken I'd made before that did have a lot of seasoning to it. The only change I made was to use Tajin rather than cayenne. The recipe doesn't state how to use the chicken once it is cooked so I chose to slice it in thin strips. I love all the ingredients and I'd make this again in a heartbeat! Easy and delicious! Thanks RACH7H! Read More
(6)
20 Ratings
  • 5 star values: 17
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/01/2014
I was surprised to see how much flavor this had. I wasn't expecting that because there is only lime juice for liquid. I used a piece of leftover chicken I'd made before that did have a lot of seasoning to it. The only change I made was to use Tajin rather than cayenne. The recipe doesn't state how to use the chicken once it is cooked so I chose to slice it in thin strips. I love all the ingredients and I'd make this again in a heartbeat! Easy and delicious! Thanks RACH7H! Read More
(6)
Rating: 5 stars
09/01/2014
I was surprised to see how much flavor this had. I wasn't expecting that because there is only lime juice for liquid. I used a piece of leftover chicken I'd made before that did have a lot of seasoning to it. The only change I made was to use Tajin rather than cayenne. The recipe doesn't state how to use the chicken once it is cooked so I chose to slice it in thin strips. I love all the ingredients and I'd make this again in a heartbeat! Easy and delicious! Thanks RACH7H! Read More
(6)
Rating: 5 stars
10/14/2015
I loved it. Had the chicken salad on some thin wheat bread. I would change a couple things. I would say the best mixture would be one avocado per pound of chicken. I had two chicken breasts totaling about 1.8 lbs. I ended up using just one. I'm not big on Cilantro so I didn't use it. I would use a bit less chopped onion as well. Great recipe and certainly something I can build on. Thank you very much! Read More
(5)
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Rating: 4 stars
01/17/2016
I liked this but for me it lacked a little bit in flavor. I know this takes away from the "healthy" aspect of it but I did add a little mayo. It did make the flavor pop and made it just a little more like a traditional chicken salad consistency which I liked. We heaped it on some thick sliced rustic french bread and yum! the leftovers went in the fridge and the next day after the ingredients had more time to meld together it tasted even better! Read More
(4)
Rating: 5 stars
06/18/2015
Yum yum yum! I used canned chicken and two small avocados until I thought the balance was right. Read More
(4)
Rating: 5 stars
04/20/2015
Delicious!! I wanted a healthy chicken salad to put on a sandwich without all the mayo and sour cream. This one has great flavor and the onions really add great flavor! Read More
(3)
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Rating: 5 stars
02/17/2015
This recipe is so quick and easy and very tasty! My husband and I both LOVED it the first time i made it. I think in the future i will add more avocado and may marinate the chicken in lime and cilantro before cooking it but whatever it is it is delish! Read More
(3)
Rating: 5 stars
09/07/2015
The only change I made was using rotisserie chicken instead of baking my own. I think if I were fixing for my picky children who might not like the crunchy celery and onions (even though I dice mine very fine) I could use onion powder and celery salt. Loved it! Great flavor! I will fix again! Read More
(3)
Rating: 4 stars
06/28/2016
This was really good! I always boil my chicken when I'm going to shed it makes it go faster. I added a tablespoon of ranch dressing to cream it a bit and some dry ranch powder to zest it a bit. Also went heavier on the lime and cilantro than the recipe called for just because I like those ingredients. I think some cherry tomatoes would be a good addition if I had those on hand. Served open faced on a piece of bread. Yum! Read More
(2)
Rating: 5 stars
08/18/2016
This is awesome! I did twist the recipe a little... I baked the chicken with garlic salt and lemon pepper then chunked it instead of shredding. Also I used lemon instead of lime due to not having any lime. Served over a green salad. The whole family loved it! I will be taking the leftovers for lunch. I plan on wrapping it in a tortilla with some ranch. Read More
(2)